Ribeiro, Juliano S.; Augusto, Fabio; Ferreira, Marcia M. C.; Salva, Terezinha J. G. published the artcile< The use of chromatographic profiles from roasted Arabica coffees to differentiate samples according to cleanliness, flavor and overall quality of the beverage>, Safety of Pyridazin-4-amine, the main research area is roasted coffee beverage flavor taste volatile compound profile.
The volatile compound profiles of roasted Arabica coffee samples previously examined for sensory attributes were analyzed by GC, GC-MS, and principal component data anal. The volatiles were isolated by solid-phase microextraction The correlation optimized warping (COW) algorithm was used to align the GC profiles. Of the >250 compounds found by GC-MS, 54 were related to the studied sensory attributes and important in principal component anal. (of these 36 were identified). The levels of pyrrole, 1-methylpyrrole, cyclopentanone, dihydro-2-methyl-3-furanone, furfural, 2-ethyl-5-methylpyrazine, 2-ethenyl-N-methylpyrazine, and 5-methyl-2-propionylfuran were important for the differentiation of coffee beverage according to flavor, taste, and overall quality. The sensitivity and specificity (or selectivity) of the analytes indicated that ∼30 volatile compounds can be used to interpret the sensory attributes studied.
Quimica Nova published new progress about Coffea arabica. 20744-39-2 belongs to class pyridazine, and the molecular formula is C4H5N3, Safety of Pyridazin-4-amine.
Referemce:
Pyridazine – Wikipedia,
Pyridazine | C4H4N2 – PubChem